Food and Bioprocessed Material Chemistry
The study of chemical measures and relationships of all biological and non-biological mechanisms of foods is known as food chemistry. Meat, poultry, lettuce, beer, and milk are examples of biological materials. It is similar to biochemistry in that it contains carbohydrates, lipids, and protein, but it also includes water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products are modified as a result of specific food processing techniques and methods, either to improve or to prevent them from occurring.
Related Conference of Food and Bioprocessed Material Chemistry
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food and Bioprocessed Material Chemistry Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
- Food Science
- Global Food Security
- Meat Science and Processing Technology
- Agriculture and Food Technology
- Bioinformatics in FoodTech
- Biotechnology in Food
- Dietetics and Food Nutrition
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Bioprocessed Material Chemistry
- Food and Flavour Chemistry
- Food Authentication
- Food Chemistry
- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
- Food Management and Innovation
- Food Packaging
- Food Preserving
- Food Processing and Engineering
- Food Science and Technology
- Food Selection and Consumer Behavior
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
- Microbiology of Food
- Nutraceuticals & Nutrition Supplements
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
- Technology in Food and Dairy
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